Karaage, meaning “Tang (Chinese) fry” is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of the meat or fish with a seasoned wheat flour or potato starch mix, and frying in a light oil. Occasionally, the foods are marinated prior to coating with the seasoning mix.
This particular recipe is brought to you by Chef Resha, who we’ve been following for a while. She has an incredible talent for making delicious food dishes and this one is no different. Here’s the recipe below.
5-6 chicken thighs, deboned, skin left on, cut into chunks
1 teaspoon kosher salt (optional)
1/2 teaspoon freshly ground black pepper
1 tablespoon grated garlic
1 tablespoon grated ginger
1/3 cup soy sauce (if using low-sodium soy sauce, you’ll need to add more salt, otherwise the chicken will be bland)
1/4 cup mirin
1/4 cup sake
1/2 cup all-purpose flour
1/2 cup potato starch
1 teaspoon kosher salt
Oil for frying
Lettuce or Cabbage, shredded
Japanese Mayo (Kewpie)
Rice Seasoning (optional)
In a large bowl, add the chunks of chicken, kosher salt, black pepper, garlic, ginger, soy sauce, mirin, and sake. Toss gently to combine. Let it sit for about a half hour, to an hour.
Heat about 2-3 inches of oil in a pot or shallow pan to 350 degrees.
Meanwhile, in a separate bowl, combine the flour, potato starch, and salt. Dredge each piece of chicken…